Stir fry veggies until fork tender and set aside.
In a greased 2-quart casserole, layer the chicken, eggs, veggies. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the carbquik, milk, butter and pour this over the casserole.
Bake until the topping is golden brown, 40 to 50 minutes.

If there are 2 1/2 servings per can of soup, then wouldn't the soup carbs be 18 3/4 carbs????? Drat, I knew this was too good to be true. That pie sure does surely look great and I must say, your hard-boiled eggs are perfect....no gray ring around the yolks. I taught food service for years and one of the things my students learned was a gray yolk is a burned yolk....No yolk... I know....that's lame.....

Have a great weekend! and keep up the great cookin'!

__________________
When you are at your "wit's end", you'll find God lives there!
Jesus loves YOU, just the way you are!

If there are 2 1/2 servings per can of soup, then wouldn't the soup carbs be 18 3/4 carbs????? Drat, I knew this was too good to be true. That pie sure does surely look great and I must say, your hard-boiled eggs are perfect....no gray ring around the yolks. I taught food service for years and one of the things my students learned was a gray yolk is a burned yolk....No yolk... I know....that's lame.....

Once again you've come to the rescue! I have been trying to get a GOOD chicken pot pie like "forever". All the recipes I've tried leave "something" to be desired - this one looks absolutely delightful. I can't wait to try it!!!

Smoochies to you, Kevin, and to Paula. I made this last night and we loved it. Now, Paula is an (ahem) older southern woman and I am an older southern woman and I have NEVER heard of the hard-boiled egg addition to chicken pot pie, but like you said, that's why she makes the BIG money and I thought - what the heck - put 'em in. It worked. Besides, I got eggs in a grandson who usually wouldn't touch eggs with a 10 foot pole. This is a Keeper.

Also, a BIG smoochie to whoever you are out there that suggested a little bit of vanilla extract when you are using Carbquick to take away the lowcarb flour taste. Works big time!

Kevin..........you have to stop doing this! I see this, at work, and you always show pictures. I get so hungry, when I see those pictures. This looks sssooooo ggooooooddd! Thanks Kevin, I will just have to deal with it. Just kidding!

__________________
Started Atkins 5-5-03
Met my goal 10/03

The older you get, the tougher it is to lose weight, because by then your
body and your fat have gotten to be really good friends.

Thank you for posting this recipe. I made it tonight and it is excellent. Most of all thank you for posting about the cream of mushroom and chicken soup. I had missed making dishes with cream of mushroom since it is so high carb. Had no idea that this one was so much lower. Went 30 miles to a super walmart and found it today. Thanks again for all your experimentation, recipes, sharing, etc.

__________________
Jeanne
Dukan re-start 5/28/2012
5/28/2012 = 158.6
"How does one become a butterfly?...You must want to fly so much that you are willing to give up being a caterpillar."Trina Paulus

I made it, but sprinkled cheddar cheese on top (after about 30 minutes) instead of the Carbquik crust. Tastes good but it end up a little runny - think I used to much oil when I stir fried the vegetables.

Smoochies to you, Kevin, and to Paula. I made this last night and we loved it. Now, Paula is an (ahem) older southern woman and I am an older southern woman and I have NEVER heard of the hard-boiled egg addition to chicken pot pie, but like you said, that's why she makes the BIG money and I thought - what the heck - put 'em in. It worked. Besides, I got eggs in a grandson who usually wouldn't touch eggs with a 10 foot pole. This is a Keeper.

Also, a BIG smoochie to whoever you are out there that suggested a little bit of vanilla extract when you are using Carbquick to take away the lowcarb flour taste. Works big time!

The first time I read about the vanilla extract, it was in one of shawneesioux's posts, but I haven't seen her around lately. She was one of the better cooks/recipe inventors on here.

Has anyone tried freezing this? I really, really want to try it..after induction. But even though the dh is doing Atkins with me, I can't get him to eat pot pie. Some tramatic event from his childhood, I suppose, lol.

I was thinking of making it in individual little pot pie tins and then freezing it. Would that work do you think? When I try it, I think I will freeze some baked and some unbaked and see how that turns out.

[COLOR=red]I want to try this when I remember to buy the soup.[/COLOR]

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

I have never heard of using eggs in a pot pie and I was afraid my husband would balk, so I left them out. The casserole was still excellent, easy, and made us feel like we were eating a high carb treat. I froze the leftovers, so I'll let you know how it turns out when I defrost it later in the week.

i live in NC with my fiancee and we go to his parents every sunday for dinner- his mom is a very southern mom cook and has always added chopped hardboiled eggs to her chicken pie, her giblet gravy and something else that i cant remember now but it struck me as odd since im a yankee. anyways, i had assumed that that was just something they do down here. its delicious by the way- and i always love that she also makes her deviled eggs on the same days she makes her pie or giblet gravy- multitasking for the win! haha.

stephdray,
I cant wait to hear how it tastes after its been thawed. I would like to make this for freeze aheads meal but was wondering how it would taste after it was frozen

I have to say, I think this froze extremely well. The biscuit topping wasn't as crisp as it was coming out of the oven. It had also soaked up some of the sauce. But it was still delicious and had a starchy mouth feel.

I will definitely make this and various variations again. What I might do is freeze ahead _uncooked_ version and then thaw and pop in the oven when the DH is on his way home from work.